In a medium bowl, toss sweet potato with remaining 1/2 tablespoon oil and 1/2 teaspoon salt. Add to skillet and cook, stirring, 1 minute, then place pan in oven and roast 15 minutes.

Meanwhile, prepare tortillas dorado: Heat a frying pan over medium-high heat. Brush 1 side of a tortilla lightly with oil and place oil side down in pan. Scatter a generous spoonful of cheese over center of tortilla and cook until cheese is melted and tortilla is lightly golden on the underside but still flexible. Place on a cookie sheet and repeat with remaining tortillas and cheese. When finished, lightly oil a piece of foil and use it to cover tortillas.

Remove skillet from oven and stir in black beans and black pepper (beans will warm through from the heat of the pan). Top each tortilla with sweet potato mixture, a drizzle of chipotle sauce, and a spoonful of pico de gallo (if using).

Chipotle Sauce: Place chipotles in adobo sauce, mayonnaise, lime juice, and kosher salt in a blender and puree until smooth. If chipotle sauce is too spicy, add more mayonnaise. Use any extra sauce on sandwiches, grilled corn, or roasted vegetables.